I was recently interviewed by my friend Amanda over at Health Nut Nomad. She has traveled 63+ countries and is currently living in Azerbaijan. If you're passionate about health and travel, be sure to check out the rest of her blog! Here's a bit from my feature:​

GOIN’ VEGAN: AN INTERVIEW WITH HOLISTIC CHEF, MORGAN AVERY

TELL US ABOUT YOURSELF.I was born and raised in Colorado (like you, Amanda!), and currently living on the coast of New Hampshire. Besides my work, I love to be out in nature – hiking, biking, paddle boarding, snowboarding, swimming, etc. I have two amazing rescue dogs, and I’m getting married this August 2018 in Grand Lake, CO! I am constantly seeking new experiences – whether that means meeting new people in my community, trying new activities, cuisine, or traveling across the world to immerse in another culture. My most recent trip like that was last April when I visited Seoul, South Korea (where my brother lives), and traveled around Japan. One of my top destinations is Thailand, or really anywhere I can sit on a beach and drink fresh coconut water.

WHAT DOES YOUR JOB AS A HOLISTIC CHEF ENTAIL?Each day is different than the next, which is on purpose, as I would quickly burnout if every day was the same! Currently, 1-3 days per week are spent meal prepping and cooking for clients in their homes. I also do one-on-one cooking lessons, private group cooking lessons/dinner parties, public cooking classes, and small event catering. That’s the food side. I’m also a certified health coach, and I coach clients individually as well as run seasonal group programs, both online and in person. I host workshops and events at yoga studios, juice bars, and other wellness based businesses. Lastly, I work as a consultant and recipe developer for restaurants and businesses, to elevate their menu and feature gourmet plant-based options.

WHAT IS YOUR FAVORITE MEAL TO COOK?Oh boy – this is actually a difficult question because I rarely make the same thing twice! I guess that’s the answer to the question – my favorite food to cook is new foods. I love trying out new ingredients, new ideas, and finding out if they work or not. Sometimes they flop, but the best moments are when it actually works, or turns out better than expected! The culinary world, especially plant-based, is so innovative and it’s fun to try out of the box ideas. A few examples would be using jackfruit to make pulled pork, aquafaba (chickpea water) to make meringues, and potatoes and carrots to make nacho cheese.

To read the rest of the interview, where I talk about what my typical day looks like, what foods I recommend for travelers, and why I think plant-based eating is the best thing since sliced bread... well, READ THE FULL POST HERE!